We tend to cook Curry Chicken too often in our home. My family all likes Curry. Who doesn't like it?
Ask all Malaysians and they will answer you liked. Each household will cook a different flavor.
For me, I like to cook the drier version and sometimes I like to cook the soupy curry version too.
Curry is often served together with rice. Curry lovers will eat more rice to pair with the curry.
So, each time when I cook curry chicken, I will cook more extra rice that day. Usually, when I cook curry chicken, only one dish is enough for the day. No other dish. Curry is best served with rice alone.
My children don't mind if I don't cook another dish, be it vegetables or any meat. Curry and rice are already the best meal.
My cooking of curry is always simple. I normally used curry powder and mixed it with a little bit of chili powder. I liked my potatoes to be deep-fried first then add it to the curry later. You can always by all means throw the potatoes into the chicken to cook together till soft. Either way, it's still a nice curry.
INGREDIENTS:
780 g chicken, cut small
1 big onion, sliced
2 serai/lemongrass, cut white parts only
4 red onions
6 pips garlic
1-inch ginger
2 stalks of curry leaves
4 tbsp full curry powder
1 tbsp chilly powder
1 cinnamon stick
2-star anise
3 big potatoes
cooking oil
700 ml water
METHOD:
Using a peeler, peel the skin of the potatoes and cut them into 4.
Peel the skin of a big onion. Slice thinly. Put aside.
Peel the skin of red onions. Cut roughly. Crush garlic. Cut roughly.
Crush the serai with the back of a big knife. Cut and use the white parts only.
Peel the skin of ginger. Slice thinly.
Blend garlic, red onions, and ginger with a blender until fine.
In a small-medium bowl, add curry powder, chilly powder, and 6-8 tablespoons of water. Mix to a smooth paste. Set aside.
In a wok, pour enough cooking oil for deep frying the potatoes. As soon as the smoke comes out, fry
the potatoes. Fry until half soft or brown in color. Dish it up. Take some oil out of the wok leaving some for frying the paste.
Fry the big onion slices, cinnamon stick, and star anise until very fragrant. Then add in the blended onions and ginger and garlic. Fry until brown and fragrant. Add in the curry paste. Add in some water Stir and fry until oil comes out. Then add in the chicken. Stir and mix. Add water. Stir. Add in salt.
You can also add 1 teaspoon of sugar to make the curry tastier.
Cover and simmer for 10 minutes. Add some more water if the water is too dry. After 10 minutes add in the potatoes. Stir. There is no need to cover anymore.
Cook until the chicken is cooked through and the potatoes are soft. If you prefer a thicker sauce, cook a bit longer until the sauce starts to thicken. I like my curry to be a bit thicker.
Dish up onto a big bowl and serve together with rice.
